Roasted zucchini with vegetable bulgur

• 6 round yellow or green zucchini from Nice
• 300 grams of red peppers
• 350 grams of peeled pumpkin flesh
• 2 medium red or yellow onions
• 150 grams of medium bulgur
• 4 tbsp. pine nuts
• 1 vegetable stock cube
• 6 tbsp. tablespoons virgin olive oil
• 1 C. tablespoons dried oregano leaves
• 1 C. coffee Provencal herbs
• 1 C. ground coriander
• fresh cilantro
• salt, black pepper

• Turn on the oven th 6 (180º).

Preparation of vegetables and bulgur:

1. Carefully wash the zucchinis, dry them then cut their caps. Hollow them out with a teaspoon, removing all the seeds, then turn them over on absorbent paper for a few minutes.
2. Place the courgettes in an oven dish, without the hat, sprinkling the bottom with a pinch of Provence herbs and a pinch of salt.
3. For about 2 cm of water in the bottom of the dish and add a drizzle of oil on the zucchini.
4. Cover with a sheet of baking paper or aluminum foil and bake for 30 minutes.
5. While the zucchini is cooking, prepare the bulgur by boiling twice the volume of the pre-cooked cracked wheat seeds. When the water is hot, dissolve the vegetable stock cube. For the bulgur into a large bowl, then the broth on top. Leave to swell for at least 15 minutes, covering the bowl.
6. Wash and peel the pepper, removing the stalk and the heart with the seeds, as well as the white parts. Cut it into strips and then into small cubes of a few millimeters.
7. Peel the onion and cut it in turn into small cubes.
8. Pass the pumpkin flesh under the tap and cut it into 1/2 cm cubes.
9. In a first fairly large skillet with a lid, fry the onion cubes in two tablespoons of oil over low heat, until translucent. Add the pumpkin cubes, coating them well in the oil, put the lid on and simmer over low heat for another 8 to 10 minutes. The pumpkin should be cooked and soft. To book.
10. In a second skillet, heat a tablespoon of oil and brown the pepper cubes sprinkled with oregano and a pinch of salt for 10 minutes over medium heat. To book.
11. Don't forget to take the zucchini dish out of the oven, which must remain on!

Making the stuffings:

1. Detach the grains with a fork, gently add the vegetable cubes with their juice, then the pine nuts, keeping a spoonful.
2. Give 2 turns of the pepper mill and sprinkle with coriander powder and a handful of chopped fresh coriander.
3. Fill the zucchini with the bulgur mixture, place a few pine nuts on top and close each zucchini with its cap. Drizzle with olive oil, making sure there is a little water in the dish.
4. Roast the stuffed vegetables for 25 to 30 minutes maintaining the temperature at 180º or thermostat 6.